Best Fried Chicken Ever
(For a 14” Camp Oven)
Dry Mix Ingredients:
1½ cups all-purpose flour
1 cup cornstarch
¼ cup sage
2 tbsp. Italian seasoning
2 tbsp. paprika
2 tbsp. garlic powder
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. white pepper
1 tbsp. ground mustard
1 tbsp. thyme
1 tbsp. ground oregano
1 tsp. ground ginger
Wet Ingredients:
2 cans condensed cream of chicken soup (10.75 oz. ea.)
2 beaten eggs
Other Ingredients:
8 chicken leg quarters (thigh & drumstick)
1 gallon canola oil
Directions:
1. Mix dry ingredients together, place in a foil tin
2. Combine eggs and soup, place in a shallow baking dish.
3. Dip chicken in wet mixture, one piece at a time, flip to coat and set aside.
4. Place chicken in dry mixture, one piece at a time, flip to coat and set aside.
5. Rest chicken to allow coating to take a set.
6. While chicken is resting, heat 1 gallon of oil in camp oven to 350°, so chicken will be submerged. Do not overfill oven, allowing oil to overflow.
7. Place chicken in oil and fry uncovered for 20 minutes at 325°F.
8. Remove chicken from oven, place on paper towels, start next batch or cut the heat.
9. Allow chicken to cool for 15 minutes before serving. Enjoy!!!
Tips:
1. This coating works with skin & skinless chicken.
2. Don’t overcrowd oven with too many pieces. (3 leg quarters per batch in a 14” oven)
Webisode Index:
0:00 Intro
0:43 Opening
2:14 Making Dry Mixture
3:25 Making Wet Mixture
5:48 Wet Coat Chicken
7:43 Dry Coat Chicken
9:58 Rest & Preheat
10:08 Frying Chicken
12:41 Food Porn
13:07 Taste Drive
13:34 Closing
13:53 Outro
14:32 Fried Chicken Link
Resource Links:
Cast Iron Cookware
Lodge Mfg.
https://www.lodgecastiron.com
Camp Chef
https://www.campchef.com
Cast Iron Roasted Coffee
WYO Buckin’ Beans
https://wyobuckinbeans.com/
Cutlery
Furnace Creek Forge
https://furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
https://shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
https://www.epidemicsound.com/referral/i3zn3v/
source
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